Warm Endive Salad With Parmesan And Hazelnuts

By á-174942

Ingredients

• 2 tablespoons olive oil
• 1 large garlic clove finely chopped
• 4 large Belgian endive heads halved lengthwise
• 1/4 cup dry white wine
• 1/4 cup low-salt chicken broth
• 2 teaspoons white wine vinegar
• 8 tablespoons freshly-grated Parmesan cheese - (abt 2 oz)
• Chopped toasted hazelnuts for garnish
• Chopped fresh chives for garnish

Details

Servings 4

Preparation

Step 1

Heat olive oil in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add endive, cut-side down. Add wine and broth and bring to boil. Cover and cook 5 minutes.

Using tongs, turn endive over. Cover and cook until crisp-tender, about 1 minute longer. Remove skillet from heat.

Using tongs, lift endive from skillet, draining liquid from each back into skillet, and transfer 2 halves, cut-side up, to each of 4 plates.

Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute. Season to taste with salt and pepper; spoon over endive. Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.

This recipe yields 4 servings.

This sophisticated starter would lend an elegant touch to any special meal.